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Author Notes: Barbados has the Dark and Stormy and now (thanks to me) Jamaica has the Red Storm. You may read the entire story of how I came up with this unusual cocktail here: http://www.sippitysup.com/jamaican-red-storm-beet-infused-cocktail - Sippity Sup (Greg Henry)

Serves 1

Jamaican Red Storm

2ounces beet infused rum (recipe follows)

3ounces ginger beer

1ounce dark rum, such as Meyers

1 beet stem trimmed of all leaves and frozen

Beet Infused Rum

3 small raw red beets (trimmed, peeled, and cut into quarters)

1 (750ml) bottle light rum

Jamaican Red Storm:
Combine the beet infused rum, and ginger beer in a tall glass full of ice cubes. Using the back of a spoon float dark rum on top and stir gently. Garnish with a frozen beet stem.

Beet-Infused Rum:
Put the beets in a pitcher or glass jar large enough to hold the beets and the rum. Pour the rum over the beets and cover the container with a lid or plastic wrap. Store the rum in a cool dark place, swirling the container at least once a day. After 3 days discard the beets, using a slotted spoon. Cover the rum tightly and store in the refrigerator for up to six months.

I never knew there was a comment section! Sorry I did not answer sooner. Yes, there is a beet taste, but it doesn't quite taste like "beets" sweet and mineral-y. Still tastes mostly like rum but more complex. The ginger beer adds yet another wonderful level. I liked this drink a lot and will be serving it poolside this summer. GREG